The Egyptians began baking bread as early as 2600-2100 BC after learning the skill from the Babylonians. During the Roman Empire, Greek baking knowledge was transformed and flourished, with evidence of the first pastry-cook's association emerging in the 4th century AD. Today, baking involves precisely measuring ingredients like flour, water, yeast, and sugar before applying heat in an oven, resulting in foods with reduced moisture that don't spoil easily and have an attractive golden-brown color.

1. THE HISTORY OF BAKING

2. The Egyptians Records show that already in the years 2600-2100 B.C. bread was baked by who it is believed had learned the skill from the Babylonians. A relief representing the royal bakery of Ramses features bread and cakes, some of these were shaped in the form of animals and used for sacrifices

3. The Roman Empire Inevitably Greek culture influenced the Roman Empire ; bakery know-how was transformed and really flourished. During the fourth century A.D., evidence also emerges of the first pastry-cook’s association or “pastillarium” in those times nomenclature.

4. The term baking means the use of heat in an oven to convert flour, water, yeast, sugar and such, into baked goods.

5. Baking is a way of preparing food by the process of conduction, generally in a closed oven. In the process of baking, starch content in the food is processed usually decreased that provides the food a brown color which lends it an attractive and appetizing look.

6. On today’s market there is a never ending variety of the most delicious sweets and pastries to please both the palate and the eyes. Baking pastries are a little more complicated because everything is measured to the exact amount needed no more or less.

7. The baked food even lasts long. It does not stale easily, as it contains less moisture. Caramelization of sugar is a reaction that gives the food a golden brown color. Also when the baked goods are fully cooked they are usually light golden brown to a deep golden brown.

8. Everything has to be perfect or the product being made won’t come out the way it is suppose to be. Cooking is much more different. It isn’t measured just added by eye or to the taste.

9. The French are Responsible for making several pastry dough's. They are the ones who created Puff Pastry which is a flour and water dough that has butter in between every layer. When the dough is being baked the dough rises because of the butter being evaporated, the steam from the water in the butter causes it to rise and that were the term puff pastry comes from.

10. Danish pastry was created by the Austrians. This is a yeast dough that has butter between each layer and is usually eaten for breakfast or as a dessert. There are several types of Danish pastries.

11. Pate Choux is a type of dough that is cooked twice. The dough is made of flour, water, milk, eggs, and salt. First it is cooked in a pot and then in the oven. This dough is used for sweet and savory hors d'oeuvres.

12. Petit Fours are small cakes, and cookies. They are usually served at wedding and big parties or meetings. They are many varieties of petit fours. Petit Fours in French means little oven. They are also they most expensive because they are so hard to decorate. They range from $1.50-$4.00 a piece.